Egg Roll in a Bowl

 

 Low-Carb Easy To Make Egg Roll In A Bowl - Stylish Cravings

Ingredients

• 1 pound ground sausage, (HW: chicken, turkey, ground pork, ground beef) 
• 7 cups  Coleslaw mix 
• 2 tbsp  coconut aminos
• 1 tbsp ginger
• 1 tsp garlic powder
• 1/2 cup green onions (HW: Optional for sulfate/sulfite sensitivity)

Instructions

1. Cook meat stirring and crumbling until cooked through. 

2. Stir in Coleslaw mix, garlic, ginger, soy sauce, and stir. 

3. Top with green onions and drizzle with more soy sauce (or coconut amino) or sweet and sour sauce.

Feta Burgers with Tomato Cream Sauce

 

https://stylishcravings.com/keto-feta-burgers-with-tomato-cream-sauce/

Ingredients

• 2 lbs Ground beef
• 4 oz feta Cheese (HW: or goat cheese)
• 1 Egg
• 2 tbsp Fresh chopped basil
• 2 tsp Minced Garlic
• 2 tbsp Beef stock (Hw: any broth or water) 
• 1 cup Heavy whipping cream
• 1 tsp Italian seasoning 
• 1/4 cup Chopped green onions (Hw: sulfate free version -omit) 
• 2 tbsp Tomato paste 
• Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine the ground beef, egg, feta cheese, chopped basil, minced garlic as well as salt and pepper to taste. Mix with hands until well blended.

2. 
   2. Form the meat mixture into 14 equal-sized patties.

3.  Heat a large skillet over medium-high heat, and cook the patties until they reach your desired level of doneness. You may have to cook the patties in two or more batches depending on the size of your skillet.

4. Remove the patties from the skillet and set aside. Drain the extra grease out of the pan.

5. Lower the temperature to medium. Place 2 tbsp of beef stock into the pan to deglaze it. Scrape the bits off the bottom of the pan.

6. Whisk in 1 cup of heavy whipping cream, 1 tsp of Italian seasoning, ¼ cup chopped green onions and 2 tbsp of tomato paste. Mix until well combined.

7. Add in salt and pepper to taste, and cook the sauce down until it has thickened.

8. Place the patties back into the skillet, and toss to coat in the sauce.

9. Serve with more freshly chopped green onions as garnish if desired.

Phily Cheese Steak Stuffed Peppers

http://beautifuleatsandthings.com/2017/10/01/philly-cheese-steak-stuffed-bell-peppers/

Ingredients

• 4 green bell peppers
• 1 lb ground turkey
• 1 packet of Italian Seasoning (or homemade)
• 8 slices of low fat provolone cheese
• 1 diced onion
• 8 oz fresh sliced mushrooms (optional) 
• 1 tablespoon of olive oil
• 1 tsp rosemary
• Optional: black pepper and garlic powder

Instructions

1. Preheat oven to 400 degrees.
2. In a large stockpot, over high heat, bring 4 cups of water to a boil.
3. Slice bell peppers in half, lengthwise, remove ribs and seeds.
4. Place the bell peppers in the boiling water for about 10 minutes, until slightly tender.
5. Remove the bell peppers from the water and place open side down to drain excess water.
6. Bring skillet to medium heat and add olive oil, diced onions, mushrooms, Italian seasoning and ground turkey. Stir mixture frequently and cook until meat is slightly brown and has reached a temperature of 165 degrees. You may add a dash of black pepper and garlic powder for more flavor, if you desire. Remove from heat and set aside.
7. Place cut bell peppers, open side up, in a lightly greased baking dish and fill each pepper with meat mixture.
8. Place a slice of low fat provolone cheese on top of each bell pepper.
9. Bake for 15-20 minutes or until cheese is melted.

Upside Down Pizza Casserole

So easy to make and can even be prepped ahead of time for a quick weeknight meal!

Ingredients

Filling:

• 1 lb 80/20 ground beef
• 1 1/4 Cup Low Carb Marinara Sauce
• 1 Cup mozzarella cheese shredded
• pizza toppings of your choice

Crust:

• 1 3/4 cup mozzarella cheese shredded
• 1 oz cream cheese
• 1 1/4 cups almond flour
• 2 tsp baking powder
• 1 tsp garlic powder
• 1 egg

Topping:

• 1 tbsp butter melted
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp dried parsley

Instructions

1. Preheat your oven to 375 degrees F. 
2. Cook the ground beef and drain the excess grease. Combine the cooked beef with the marinara sauce and spread into the bottom of a greased 7x11 casserole dish. 
3. Top the meat with about 1 cup of shredded mozzarella cheese, and your favorite pizza toppings.
4. For the top "crust" layer, combine the mozzarella cheese with the cream cheese in a medium microwave safe bowl. Heat in the microwave on 30 second intervals until the 2 cheeses are melted and combine easily. Then, add in the almond meal, baking powder, garlic powder and egg.
5. Spread this mixture on top of the cheese and toppings in your dish.  I find it easiest to place the dough in even clumps on the top of the dish and them smoosh them together using my hands until the entire casserole is covered.
6. Cover the pan with foil and bake for about 30 minutes. Remove the foil and bake and additional 10 minutes, or until the top is browned.
7. For the butter topping: Combine the melted butter with the garlic powder, onion powder and parsley and brush on top of the "crust." 

Keto Sausage Dip +Stuffed peppers + Stuffed eggs

Stuffed Peppers with Sausage Dip               Stuffed with Sausage Dip                       

* Sausage Dip *

1 lb bulk sausage (spicy, breakfast, italian, etc)

1 8oz brick of cream cheese, softened

1 can rotel (or diced tomatoes)

Brown sausage, add the tomatoes, add the cream cheese. cook until cheese is melty.

Stuffed peppers:  cut peppers in half , bake for 30 min at 350 degrees before filling with the sausage dip then bake for about 10 min more. 

Stuffed eggs:  Fill and EAT.                                                                                                               

Sweet Potato Chili w/cumin essential oil

3 lbs ground beef 
 4 sweet potatoes
half a pureed beet
 1 quart stock
 1 quart beans.  precooked (optional) 
2-3 T salt
 a couple small handfuls of oregano chopped
 10 drops cumin essential oil, 
1.5 tsp ground white/black pepper mixture (2/3 of it white) Mountain Rose Herbs

This a recipe from my corn allergy group so it is very basic. 

cook and puree the sweet potato and beet.
Saute the onion , brown the ground beef. 

Add all but the essential (stir in after cooked) cook till heated.

Paleo Nightshade-Free Sweet Potato Chip Nachos

https://cleaneatingveggiegirl.com

1 TB of red palm oilthe greens of one large leek, chopped
1 lb of grassfed ground beef (or ground turkey)
1 tsp pink Himalayan sea salt
1 tsp ground turmeric
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp ground cinnamon
Romaine, butter, or iceburg lettuce, shredded
1 5 oz bag of Paleo sweet potato chips (I often buy mine from Thrive)
1/2 small red onion, diced
1 2.25 oz can of sliced black olives
a double-batch of homemade guacamole
4 green onions, chopped

1. In a large skillet over medium high heat, melt the red palm oil.  Once hot, lower the heat to medium and add leek greens.  Saute for approximately five minutes, or until softened.

2. Once softened, add ground beef and cook until no longer pink.  Season with salt, turmeric, garlic powder, onion powder, and cinnamon.

3. While the meat is cooking, prepare the toppings.

4. Compile nachos in the following order: lettuce, sweet potato chips, taco meat, red onion, black olives, guacamole, and green onion.

CHICKEN FILLING:

• 2 boneless, skinless Chicken breasts
• 2 med. onions
• 8 white mushrooms (optional)
• juice of 2 limes
• 1 Tbsp. coconut oil
• 3 Tbsp. olive oil
• 1 1/2 tsp. pink salt (or sea salt)
• 1 Tbsp. onion powder
• 2 tsp. garlic powder
• 2 tsp. oregano
• 1/2 tsp. ground ginger
• 1/2 tsp. ground cinnamon
• 2 1/2 tsp. ground cumin **OMIT FOR STRICT AIP**
• 1/2 tsp. black pepper **OMIT FOR STRICT AIP**​​

METHOD:

• In a med. mixing bowl, stir together the lime juice, olive oil, & all spices. Slice chicken into thin strips. ​Put it into the oil/spice mix and stir to coat evenly. Set aside.
• Slice onions into thin half-rings. Slice mushrooms into slices. Sauté onion & mushroom in the coconut oil; med-high heat until thy are just starting to brown.
• Add the marinated chicken to the pan with the veg. Sauté until cooked through.

EASY GUACAMOLE:

• ​2 ripe avocados
• 2 lg. cloves of garlic, minced
• juice of 1 lime
• 1/4 tsp. pink salt (or sea salt)
• 1/4 tsp. onion powder
• 1 Tbsp. thick coconut milk (no additives)

​METHOD:

• ​Place all ingredients into a bowl. Mash, or mix with a mixer, until mostly smooth.

---

Tip: Don't want the tortilla? Use lettuce wraps! Or add the filling & guacamole to a bowl of baby spinach for an easy fajita salad!

(the link was broken for her tortillas so here is another recipe)

https://paleoglutenfree.com/recipes/best-ever-5-minute-cassava-flour-tortillas/

Best Ever 5 Minute Cassava Flour Tortillas

The easiest, most versatile, fool proof, and delicious paleo cassava flour tortillas! Mix up and cook in 5 minutes! Make them thick, thin, crisp, or soft! Gluten free and dang delicious!

INGREDIENTS 2 cups cassava flour be sure to use Anthony's Goods brand! This recipe will not work with tapioca flour! 1 cup coconut milk canned or boxed 1/2 cup olive oil 1/2 cup water 1-2 teaspoons sea salt to taste 2 teaspoons garlic granules fresh cracked pepper to taste- about 1-1 1/2 teaspoons olive oil for cooking

INSTRUCTIONS

1. Combine ingredients for the tortillas in a medium size bowl and mix together until well combined. The dough should stick together and be a smooth consistency.
2. Divide the dough into 10 equal parts and shape into balls. On a piece of parchment paper roll and pat each section of dough into a thin tortilla. You can use your hands or a rolling pin for this. If the dough is sticking sprinkle lightly with cassava flour.
3. Heat a fry pan on the stove over medium/low heat. Drizzle the pan lightly with olive oil for cooking.
4. Cook the tortillas for about 1-3 minutes in each side until it reaches desired consistency. You can make them crisp or soft. It's up to your personal preference!